Padron Pepper Gujarati Curry with Red Jalepeno and Lime

This Gujarati dish was adapted from a recipe that my mum makes, and it is delicious. I wanted to make something tasty using leftover padron peppers and jalepenos, and this masala mix truly transformed these simple ingredients.

Quick and easy to throw together, you can substitute the padron peppers for mild chillies or even bell peppers, but the padron peppers have a lovely rich flavour and blister perfectly when cooked.

The masala mix here can be batch prepared and stored in cubes in the freezer so that you can pull this dish together even faster.

I served this with traditional Gujarati puri, but it would pair perfectly with chapattis, naan or paratha.

I hope you enjoy this dish as much as I did!

Prep: 5 mins/ Cook: 25 mins/ Total: 30 mins/ Serves 2

INGREDIENTS

120g padron peppers, stalks cut off, sliced in half lengthways

2 red jalepenos, sliced

2 tbsp passata

2 tsp cumin seeds

2 tbsp sunflower oil

FOR THE MASALA MIX

5 tbsp gram flour (chickpea flour)

2 cloves garlic, peeled and crushed

1 tsp coriander and cumin powder

1 tsp red chilli powder (adjust to suit spice requirements)

Salt to taste

1 tsp sugar

1 tsp turmeric powder

Generous squeeze of lime

Handful of chopped coriander, including stalks

3 tbsp sunflower oil, or more to ensure the masala mix is not dry

INSTRUCTIONS

  1. Wash the padron peppers, cut of stalks and slice lengthways
  2. Wash the jalepenos and slice in to thin rings, being sure to take out the seeds if you want less spice
  3. Combine the peppers and the jalepenos and set aside
  4. Combine all of the ingredients for the masala in a bowl, and mix thoroughly. Check for seasoning, and adjust as required
  5. Heat the oil in a deep pan and add the cumin seeds
  6. When hot, add the masala mix and stir continuously for 3-5 minutes, until the flour starts to brown (similar to the shade of almonds)
  7. Add the passata and stir, cooking for a further 2 minutes
  8. Add the peppers and jalepenos, stir to combine everything and cover, cooking on low-medium heat
  9. Cook for 20 mins, stirring every few minutes until the peppers are soft and cooked
  10. Serve hot with fresh chappatis, paratha or puri

NOTES

If at any point the mixture looks dry, add a little oil so that the peppers cook and blister slightly

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